Ingredients:
- 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
- 1/4 cup all-purpose flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 bunch fresh asparagus spears (about 1 lb / 450g)
- 2 medium shallots, finely minced
- 1/2 cup dry White Wine (like Pinot Grigio)
- 1/2 cup low sodium chicken broth
- 1/3 cup heavy cream (35% fat)
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh Thyme leaves (stripped)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Pound the thickest part of the chicken breasts to an even 3/4-inch thickness. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast lightly in the mixture, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Sear chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely with foil to rest.
- Reduce heat to medium. Add minced shallots to the same skillet, scraping up browned bits (fond). Cook gently for 2 minutes until softened.
- Deglaze by pouring in the white wine. Use a wooden spoon to vigorously scrape up all the browned bits from the bottom of the pan. Allow the liquid to reduce by half (about 2 minutes).
- While the sauce reduces, quickly blanch the trimmed asparagus in boiling, salted water for 2 minutes. Immediately shock them in ice water to stop cooking and maintain colour. Drain well.
- Pour in the chicken broth. Bring to a simmer, then whisk in the heavy cream and lemon juice. Simmer gently until the sauce coats the back of a spoon (about 3-4 minutes). Stir in fresh thyme leaves.
- Return the asparagus to the skillet and toss gently to warm through and coat in the sauce.
- Slice the rested chicken breasts and place them alongside the asparagus. Spoon the remaining sauce generously over the top. Garnish with fresh parsley and serve immediately.